WELCOME TO RUTIZ FARMS
Strawberry u-pick continues for this week ( although not so plentiful as earlier in the season ) and a few raspberries are to be found in our u-pick field.
This Friday at the stand
BeeWench Farms chicken.
Little Red Hen bread .
Kacey Cakes gluten free treats.
Larry Kandarian's ancient grains, herbs and spices will be set up at our stand every 1st and 3rd Friday
Central Coast Catch will only be offering fish for her CSF members..no retail sales . Contact Jo for more info on her CFS ( 2cccatch@gmail.com ).
What's in this week's Box
Grown on our farm using organic farming methods:
carrots, green beans, zucchini, tomatillos, broccoli, basil and cucumbers.
The tomatoes are grown by Bautista Farms in Arroyo Grande, pesticide free.
The cantaloupes are grown by Weiser Family Farms in Lucerne Valley ( the high desert of Southern California ), pesticide free.
Bruschetta recipe using our basil and tomatoes
In a bowl, toss together 1 pound diced tomatoes, 1/3 cup chopped basil, 1/4 cup shredded Parmesan cheese, and 2 cloves minced garlic. Mix in 1 Tbs balsamic vinegar, 1 tsp olive oil, 1/4 tsp kosher salt, and 1/4 tsp pepper. Serve on toasted baguette bread slices.
TOMATILLOS---what do we do with this small, green looking tomato?
We had Sunday brunch a while back at The Spoon Trade Restaurant in Grover Beach and ordered a fried tomatillo sandwich...and it was great...so here's a recipe:
FRIED GREEN TOMATILLO
INGREDIENTS:
3 - 4 medium tomatillos, husks removed, sliced 1/4 inch thick
1/2 cup all purpose flour
1 egg
1/4 cup milk
1 cup panko bread crumbs
1/2 teaspoon cumin
1/4 teaspoon chile powder
1/4 teaspoon salt
oil for frying
Season the tomatillos lightly with salt and pepper.
Set up an assembly line: In one bowl place flour, in another bowl whisk together the egg and milk, in a third bowl combine panko, cumin, chile powder and salt.
Dredge a tomatillo in the flour, dip it in the egg mixture and then dredge in the panko. Repeat with remaining tomatillos until all are coated.
Heat a 1/4 inch of oil in a skillet over medium-high heat until hot. Drop a few panko bread crumbs in and if they sizzle its hot enough. Fry tomatillos, in batches if needed, until crispy and golden, about 3 minutes. Transfer to a paper towel lined plate, sprinkle with salt. Serve immediately with creamy chipotle sauce on your favorite toasted bread.
(Make creamy chipotle sauce first by whisking all ingredients together. Cover and refrigerate for at least 30 minutes.)
.CREAMY CHIPOTLE SAUCE:
INGREDIENTS:
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon white vinegar
3/4 teaspoon chipotle powder
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
Grill up the
zucchini on your bar-b-que...slice the zucchini lengthwise into strips, coast with olive oil and seasonings, grill over high heat until brown.
PRODUCTS AVAILABLE AT OUR STAND FROM OTHER FARMERS AND BUSINESSES:
Custom canned Premium
Albacore caught by Wayne and Diane Moody of Arroyo Grande. Check out their website at EatAlbacore.com for more info on their sustainable fishing methods, their history and recipe ideas.
Hass avocados from David Righetti's ranch in San Luis Obispo
Medjool Dates from Christina and Robert at the Flying Disc Ranch located in Coachella Valley ( near Palm Springs ).
"Artisan" breads from "Little Red Hen" Bakery every Tuesday and Friday
Goat cheeses from Drake Farms in Southern California...apricot and honey, jalapeno, herbs de Provence, and garlic and onion flavors.
Heather and John Teixeira bring their locally raised
beef cuts to our stand every 1st and 3rd Fridays of each month. Sarah and Ryan from Beewench Farms brings their frozen
chickens every 2nd and 4th Friday.
Chadmark Farms of Paso Robles brings us 100% pure
pomegranate juice and apple cider.
Almond Brittle from Paso Almonds of SLO...freshly made each week by Rusty and his crew.
Citrus from Friend's Ranch in Ojai and Bob Polito in San Diego County....pesticide free.
Lemonade and grapefruit juice...fresh squeezed each week by Polito Farms .
Fresh fish caught by local fisherman out of Morro Bay is offered every Friday at our stand. Contact